As the weather heats up, nothing beats a cool, refreshing salad. I'm pretty much obsessed with quinoa so that seems to have become my summer salad staple. After I decided to put a Mediterranean twist on my usual recipe, the result was a unanimous hit. I change it up every time I make it - adding a little more of this or little of that - but the following is my loose recipe for a Mediterranean Quinoa Salad.
Serves 10 people
In large bowl mix together: 1 cup cooked organic quinoa 1/4 chopped red onion 2 handfuls of cherry tomatoes, halved 1/2 large persian cucumber, chopped 1/2 jar pitted kalamata olives, halved 1 can whole artichoke hearts in water, quarted Zest of 1 lemon 1/2 container of herbed feta cheese (Trader Joe's makes a great one)
Add to taste: Cracked pepper Sea salt Olive oil Red wine vinegar Fresh lemon juice